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Hamasaku

dessert - lunch - restaurant

I actually discovered Hamasaku from a fried chicken sandwich at the LA Food and Wine Festival; they invited me in to try their sushi.

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Known back in the day for fusion rolls named after celebrities (some of which are still available), they are now getting attention for their Omakase, something I’ve been wanting to experience since Jiro Dreams of Sushi.

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Funny enough, that’s exactly what my date Tzi was watching when I asked him to join me.

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We entrusted our bellies to Chef Yoya Takahashi.

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Was so busy eating/catching up with Tzi I didn’t take any notes, but here’s the final tally…

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…and all that beautiful, glorious, delicious seafood…

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…served on top of Haiga-mai – a partially-milled white rice.

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Along with those 9 pieces of heaven, I had my first taste of fish liver – which is a lot less intense than other organ meats…

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…some egg too.

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A nice touch was their fresh pickled ginger, which I consumed half of…

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…left the wasabi alone, but I did pick at a few edamame…

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…a couple bites of Sunomono (cucumber/wakame salad)…

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…and all of this delicately-fried Agedashi Tofu.

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Of course, dessert was demolished.

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Quite special – a mango custard with a sugary crust (like creme brûlée) topped with Pineapple Sorbet.

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Hamasaku on Urbanspoon

  • http://www.cksmetalart.blogspot.com Cindy

    Wow!!

    I had monk fish liver for the first time last week. I agree with your description. It was such a new flavor that it may take several tries for me to fully appreciate.

  • Lez

    Completely agree about the monk fish liver! I think I have to eat it again to acclimate myself to the flavor!